The holiday is highly anticipated—the first long week-end of summer. If your history is a little clouded, Memorial Day was originally known as Decoration Day—the American holiday honoring the men and women who have died while serving in the U.S. military. Activities of the day traditionally include visiting cemeteries and decorating the graves of veterans, attending memorials, parades, and family gatherings. The holiday is also considered the unofficial start of summer.

If your fam marks Memorial Day with food and fellowship, it’s likely you’ll hear tales of the military service of family veterans ‘round the grill as the delegated pitmaster tends the food. The well-seasoned grill grate may be topped with brats, hotdogs, spareribs, rib tips, burgers or steaks. Deciding on meat, fish, or poultry is easy—-it’s the sides that make the meal. These highly favored salads are make-ahead additions to the menu when cooking ‘cue or simply celebrating the summer season. I’ve had several requests for the recipes; I hope you’ll enjoy them too.

Shout Hallelujah Potato Salad

Inspired by the salad created by Blair Hobbs for the Southern Foodways Alliance potato salad throwdown.

5 lbs. Yukon Gold potatoes

1 cup plus 2 tablespoons mayonnaise

1/4 cup yellow mustard

2 tablespoons seasoned rice wine vinegar

4 drops hot sauce

4 stalks celery, chopped

1 cup chopped sweet pickles or 1/2 cup sweet pickle relish

1/2 cup chopped red onion

1/2 cup chopped green bell pepper

1 4-oz. jar diced pimentos, drained

1/4 cup chopped parsley

1-2 jalapeno chiles, seeded, minced

6 hard-cooked eggs, peeled, chopped

2 teaspoons celery salt

Freshly ground black pepper

Additional chopped parsley

Smoked paprika

Place a large mixing bowl in refrigerator to chill.

Cook the whole unpeeled potatoes in a large pot of boiling water about 20 minutes or until they are easily pierced with the tip of a sharp knife. When the potatoes are done, gently pour them into the sink and under running cold water, peel potatoes as if peeling a hard-cooked egg. Cool potatoes and cut into 1/2-inch pieces into chilled bowl.

Grilled Pork Tenderloin

When it comes to cooking ‘cue, here are a few tips from the pros:

Uncle E, of Chicago, says “For tender juicy ribs, always remove the membrane from the underside of the slab and season the meat the night before.”

Joann Witherell, Vice President of Culinary, Allen Brothers Steaks:

“The key to taking the guesswork out of grilling pork or any meat is to use a meat thermometer to make sure the doneness is just right. Before slicing, let the meat rest 5 to 15 minutes depending on the size of the cut you’re grilling -- this helps redistribute the meat juices.”

Ed Mitchell is cooking ‘cue from North Carolina to the Big Apple BBQ.

His specialty is whole hog barbecue; he uses organic pork, and says "cook low and slow to develop the rich smoky flavor." Sample Ed's 'cue at The Pit restaurant in Raliegh, North Carolina.